Buy these ingredients and stash them in your fridge for those nights when you don't know what to make. Keep frozen veggies in the freezer to make it even easier to make. It's even better for leftovers.
- Kimberly
Ingredients
- 1 package of kielbasa or smoked polish sausage
- 1 package of Zatarain’s jambalaya rice mix
- 1 cup onion
- Garlic cloves
- Green and red pepper, diced
- Salt & cayenne pepper
- 2 cans hot Rotel tomatoes and chiles (include liquid in dish)
- 1 cup monterey jack cheese, optional
Preparation
Heat a nonstick pan on medium and brown sausage. You’ll need to keep adding water as the pan begins to burn. The sausage is already cooked, so you’re only trying to get it warm and seared.
As meat browns, in a large skillet, sauté onions and pepper (about 8 minutes) in olive oil — adding garlic during the last minute. Add Zatarain’s rice and packet (with water as directed on package). Cover with a lid and let cook for 15 - 20 minutes until the liquid is almost gone. Add sausage during the last 5 minutes of cooking.
Top with cheese and hot sauce, if desired, and mix together until melted.